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Ingredients
| unsalted butter: 1 Tbl |
| canola oil - for salads, woks and light frying: 4 cups |
| honey: 1/2 cup |
| eggs: 1 |
| almond butter: 1/4 cup |
| vanilla extract: 1/2 tsp |
| whole milk: 1/4 cup |
| Whole wheat pastry flour: 1 cup |
| baking soda: 1/2 cup |
| ground cinnamon: 1/2 cup |
| salt: 1/4 tsp |
| rolled oats: 1 3/4 cups |
| seedless raisins (not packed): 1/2 cup |
Honey Oatmeal-Raisin Cookies
Credit: www.food.com
User rating:
-
Prep Time
15 min -
Cook Time
12 min -
Servings
30 serving(s)
Tags
1
Preheat the oven to 350*F. Mist 2 baking sheets with cooking spray. Beat the butter, canola oil, honey, egg, almond butter and vanilla extract in a large bowl with a mixer until combined.
2
In another bowl, whisk the dry milk, flour, baking soda, cinnamon and salt. Add the flour mixture to the butter mixture and stir to combine. Stir in the oats and raisins.
3
Scoop tablespoonfuls of batter about 2 inches apart onto the prepared baking sheets. Bake until golden, about 12 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer tho a rack to cool completely. Store in a loosely covered container
for up to 3 days.